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Irish

Shepherd’s Pie

Chef: Jon DuBois of Green Zebra in Chicago. “This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,” says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish.

Hearty Irish Lager Stew

Hearty Irish Lager Stew

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen.

Soda Bread Scones

Soda Bread Scones

Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal.  It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake. 

Updated Irish Stew

Updated Irish Stew

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.

Mashed Potatoes with Chives

Mashed Potatoes with Chives

It really isn’t an Irish dinner unless there are potatoes. These can be served as a side dish, or combined with a stew to make a cottage pie: Simply place the stew in a pie dish, spread the potatoes on top, and place under the broiler until the potatoes are browned.

Oatmeal-Rhubarb Crumble

Oatmeal-Rhubarb Crumble

Rhubarb is one of the first produce items to ripen in spring, making it a much sought-after commodity in Irish farmhouse kitchens. The crumble recipe works well with other fruits as well—just eliminate the cornstarch when you try it with peaches, plums or apples.

Flaky Cheddar Scones

Flaky Cheddar Scones

These savory scones get their tenderness and tang from plain yogurt rather than buttermilk—a plus for cooks who don’t often have buttermilk on hand.

Colcannon

Colcannon

This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor. Here, it gets a modern-day makeover with purple potatoes, garlic and shiitake mushrooms to reflect all the delicious new options found in Irish markets today. If you can’t find purple potatoes, Yukon gold, fingerling or russet varieties also work well.

Individual Carrot Soufflés

Individual Carrot Soufflés

If potatoes are one of every Irish restaurant’s “2 veg” side dish options, carrots are the other. This recipe turns mashed carrots into something special because of the shallow baking dishes that give each serving a crispy crust.

Hearty Grain Soup with Beans and Greens

Hearty Grain Soup with Beans and Greens

Kasha, or toasted buckwheat, is a gluten-free whole grain with a nutty flavor. It’s often used in eastern European porridges and side dishes. Here it’s added to an Italian-style vegetable soup that’s perfect for a cold winter night. Feel free to substitute other large-kerneled cooked grains like wheatberries, barley or brown rice.

Chocolate Stout Cake

Chocolate Stout Cake

The roasted barley in flavorful black stouts gives it a depth that makes it a favorite for baking. This moist cake is a delicious teatime treat; for dessert, serve it with berries and ice cream.

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